Ingredients for Layer A
90 g rice flour
70 tapioca flour or sago flour
150 g yam – peeled, diced and steamed, mashed
200 ml fresh coconut milk/packet one
150 ml water
A drop of voilet coloring (optional)
130 g castor sugar
250 ml water
1/4 tsp salt
2 pandan leaves (knotted)
1 can Ayam brand baked beans(425 g) strained the liquid and divide into 2 portions
30 g rice flour
40 g tapioca flour
75 ml pandan juice (Blended)
100 m fresh coconut milk
70 g castor sugar
100 ml pandan juice (blended)
1/4 tsp salt
1) Combined ingredient A together and strain mixture, and set aside.
2) Bring ingredients B to a boil, discard pandan leaves. Pour mixture into (1), mix well and cook over low heat till its thickens a little bit, Remove from heat and divide into portions.
3) Combine ingrdients D together and strain. Set aside.
4) Bring ingredients E to a boil. Add mixture to (3), mix well and cook over low heat, stirring all the while till it thickens a bit. Remove from heat.
5) Line a 7 x 7 ” square pan with plastic sheet (can buy baking shop). Pour one portion of (2) and smooth it out evenly with a plastic spatula. Scatter with one portion of the baked beans. Steam for 10 minutes, pour in (4) smooth it out evenly and steam for 8 minutes. Pour in the remaining portion of (2), smooth it out and scatter with the remaining baked beans, press it down gently to the mixture. Steam for a further 20-25 minutes or cooked through.
6) Cool kueh completely before slicing with a plastic knife. Happy trying.!!!
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1 fish head (red snapper, garoupa/threadfin) about 700-800 g chopped into large chunks
1 stalk spring onion – cut into 3 inch in lengthwise
1 red chilli – sliced
1 small can button mushrooms
1/2 carrot – cut into big chunks
4 pieces dried shitake muchrooms – soaked till soft and sliced
1/2 yam – cut into big cubes
10 pieces small tau pok
6 slices ginger
6 cloves garlic – peeled
1 onion – cut into wedges
1 tbsp corn flour (mixed with 2 tbsp water)
1/2 tbsp each – ginger juice, light soy sauce, hua tiao jiu
1 tsp pepper
Oil for deep frying
1 egg – lightly beaten
2 tbsp corn flour
2 tbsp water
Sauce Ingredients (for braising)
350 ml fresh ikan billis or chicken stock
1 tbsp light soy sauce
1 tsp dark soy sauce
1 tsp Hua Tiao Jiu
1 tsp sesame oil
3 small rock sugar
1 tsp pepper
1/2 tsp salt
1) Washed fish head and season with marinade sauce for 30 minutes.
2) Heat wok with oil for deep frying until hot. Coat fish head with batter and deep fry for 5-8 minutes until golden brown and cooked. Drained and set aside.
3) In the oil, deep fry yam and tau pok till golden, drained and set aside.
4) In a clean wok, heat 2 tbsp oil with 1 tsp sesame oil till hot, saute ginger, garlic and onions till fragrant. Put in the mushrooms and stir-fry for 1 minute. Add carrot, button mushroom, chilli and toss briskly.
5) Add in the sauce ingredients and bring to a boil. Put in the fish head, yam and tau pok, cover and simmer for 4-6 minutes.Add spring onion and thicken with cornstarch.
6) Transfer to a heated claypot and serve hot.
1/2 yam – cut into strips (21/2 inch in lenghtwise) (optional)
500 g chicken breast meat – cut into bite size (about 1 inch in lengthwise)
1 tsp of salt
1 tsp of pepper
1 egg white
2 tbsps corn flour
3 sprigs curry leaves
5 cooked salted egg yolks – mashed
2 1/2 tbsp Nestum Cereal (optional)
1 tsp chicken powder
3 tbsp butter
6 chilli padi – sliced thinly
3 cloves garlic – minced
11/2 tsp sugar
Salt to taste
100 ml evaporated milk
1 tsp curry powder (optional)
1) In a mixing bowl, combine salt, pepper, corn flour and egg yolk and mix evenly, marinate chicken meat and yam separately for 20-30 minutes.
2) Heat oil in a wok and deep fried chicken and yam till crisp and golden. Drained and set aside.
3) Remove any access oil from the wok. Melt the butter and add garlic, curry leaves, curry powder (optional) and chillies. Stir fry till aromatic, add in egg yolk and milk. Stir rapidly in a circular motion until well mixed. Add in nestum cereal, stir to mix and season with salt, sugar and chicken powder. Turn heat to high and cook until,very bubbly, add in chicken and yam and toss well to well mixed.
4) Dish out and serve hot.
Salted Egg Yolks With Yam
Kao Yok (pork belly with yam).
Chicken Breast Meat With Yam.
500 g pork belly
2 pieces chicken breast meat
1 yam – peeled and cut into 4 x 6 cm slices
2 tbsp light soy sauce
pinch of pepper
1/4 tsp five-spice powder
1 tbsp corn flour
Oil for deep frying
11/2 cube Red Nam Yee (mashed with a spoon)
1 tsp 5-spice powder
1 tsp sugar
1 tbsp ligh soy sauce
1 tbsp thick soy sauce
1 tbsp Kicap Manis (Kipas brand)
1 tbsp oyster sauce
300 ml water
2 tsp sesame oil
2 shallots – minced
2 cloves garlics – minced
1) Bring a wok or saucepan of water to a boil and blanch the pork and chicken breast meat for 5 minutes. Drain well and prick the skin and the meat with a fork to enable the seasonings to penetrate.
2 Marinate pork and chicken meat with light soy sauce and pepper for about 1 hour or more.
3) Heat oil in the wok until hot and deep-fry yam slices until lightly browned. Drain from oil and set aside.
4) Put in seasoned pork and chicken meat, deep fry till lightly browned. Remove from oil and soaked in cold water to wash the and regain moisture in deep frying. Remove the pork and chicken meat, pat dry and slice pork into 1/2 inch thick slices. Apply the same to the chicken meat.
5) In a heat-proof dish or bowl, arrange the pork alternately with yam in a circle to fill the dish. Do the same with chicken meat.
6) Heat wok with 2 tbsp oil and saute minced onions and garlics till fragrant, add nam yee and the rest of the sauce ingredients. Let the mixtures come to a boil, then thicken with corn flour mixture. Pour sauce over the assembled pork and yam.
7) Cover with aluminium foil and place in a steamer and steam pver medium heat for 1-1/2 hours or until pork is very tender. Remember to check water level occassionaly and add more if needed.
8) Carefully place a serving plate over it and invert the dish. Be very careful as the dish is very hot. Serve with rice or mantao.